Paneer curry.
Pass the naan.

FOLLOW ALONG

Cook it in five steps.

Use the pictures to follow the stages. Ingredient amounts are repeated where you need them. Times are guides—check the texture too.

1. 

   STEP 1 / 58–10 min

   Golden onions

   Medium heat

   Add to the pan

   2 tbsp oil · 1 chopped onion

   1. Warm the oil in a wide pan.
   2. Add the onion. Cook, stirring, until soft and lightly golden.

   Next: Add tomatoes & spices ↓

2. 

   STEP 2 / 51 min, then add tomatoes

   Add tomatoes & spices

   Medium heat

   Add to the pan

   3 garlic cloves, minced · 1 tbsp grated ginger · 1 tsp cumin · 1 tsp coriander · ¼ tsp turmeric · ¼ tsp chili powder (optional) · 400 g / 14 oz crushed tomatoes

   1. Stir the garlic and ginger into the onions for 1 minute.
   2. Add the ground spices. Immediately stir in the tomatoes so the spices do not burn.

   Next: Thicken the sauce ↓

3. 

   STEP 3 / 58–10 min + 5 min simmer

   Thicken the sauce

   Medium, then low heat

   Add to the pan

   150 ml water (about ½ cup + 2 tbsp) · ½ tsp salt

   1. Cook the tomato base for 8–10 minutes, stirring often.
   2. Add the water and salt. Simmer gently for 5 minutes.

   Next: Gently warm the paneer ↓

4. 

   STEP 4 / 55–7 min

   Gently warm the paneer

   Low heat

   Add to the pan

   400 g / 14 oz paneer, cut into bite-sized cubes

   1. Fold the paneer into the sauce.
   2. Simmer gently until heated through. Avoid a rolling boil.

   Next: Finish with garam masala ↓

5. 

   STEP 5 / 51–2 min

   Finish with garam masala

   Low heat

   Add to the pan

   ½ tsp garam masala · 3 tbsp / 45 ml cream (optional)

   1. Stir in the garam masala and optional cream. Heat gently for 1–2 minutes.
   2. Taste a cooled spoonful. Adjust salt or add a little of the reserved ¼ tsp garam masala only if needed.

   Why add it last? Adding garam masala near the end helps preserve its aroma.

   THE FINISHING SPICEGaram MasalaView this spice →